Delicious marzipan, made only with almonds and honey. Use to refine and decorate your sweet dishes, pies and cakes.
Ingredients
ALMONDS*(53,00%), honey*(43,00%), water
* = ingredients from organic farming
** = from biodynamic agriculture
ALMONDS*(53,00%), honey*(43,00%), water
* = ingredients from organic farming
** = from biodynamic agriculture
Usage
suitable for baking and for desserts
suitable for baking and for desserts
Additional information
Preparation
Almonds are cracked, peeled, sorted and chopped into small pieces. The chopped almonds are combined with honey and heated in water. Finally, the marzipan is refrigerated, shaped into bars and packed.
Produced in
Germany
Country of origin
EU agriculture / Non EU agriculture
Origin of the main ingredients
Various countries
Storage advice
Store in a cool and dry place.
Legal name of the food product
Honey marzipan
| Calorific value | 1896 kJ / 455 kcal | |
| Fat | 28,00 g | |
| of which saturates | 2,40 g | |
| Carbohydrates | 35,00 g | |
| Sugar | 35,00 g | |
| Dietary fiber | 5,5 g | |
| Protein | 13,00 g | |
| Salt | < 0,010 g |
Allergens
| Eggs and products thereof | not contained | |
| Peanuts and products thereof | not contained | |
| Fish and products thereof | not contained | |
| Cereals containing gluten or cereal products | not contained | |
| Crustaceans and products thereof | not contained | |
| Milk and products thereof including lactose | not contained | |
| Lupins and products thereof | not contained | |
| Nuts and products thereof | contained | |
| Celery and products thereof | not contained | |
| Mustard and products thereof | not contained | |
| Sesame seeds and products thereof | not contained | |
| Soy and products thereof | not contained | |
| Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2) |
no | |
| Molluscs and products thereof | not contained |
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Recipes with Honey marzipan
Apricot easter eggs
Almond Crescents
Baked apple with dried fruit, nuts and marzipan
Marzipan orange trees
Stollen confectionery with marzipan and sultanas
